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Sparkling Matcha

(recipe, Matthew Amster-Burton)


Matcha is the powdered tea used in the Japanese tea ceremony. The teamaker whips it until frothy with a carved bamboo whisk. However, I tried making matcha with an electric hand mixer, and it worked fine. (This will probably get me banned from Japan.) Use a fairly large bowl and attach only one beater to the mixer. The water temperature here is approximate; if you miss it by 20 degrees either way, no big deal.


  1. Generous ¼ teaspoon matcha
  2. ½ cup water, about 170 degrees
  3. 6 oz. club soda, chilled


  1. Combine the matcha and water in a bowl and whisk with a matcha whisk until frothy. Pour over ice in a pint glass and add the club soda. Stir and serve.


Read more about green tea in Matthew Amster-Burton's "Green goddess."